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Three-Cheese Tortellini With Creamy Italian Sausage Marinara
breezermom · food.com · 2008 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
59g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
964g
Cheese
624g
Dough weight
220g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- cheese otherrefrigerated three-cheese tortellini20 oz · 567g
- sauce tomato1 can crushed tomatoes or 1 can tomato puree793.8g
- sauce tomato1 can tomato paste170.1g
- sugarsugar1 tsp · 4.2g
- sauce tomatodried oregano leaves1 tsp
- saltsalt1 tsp · 6g
- dairy doughheavy cream0.75 cup · 150g
- waterwater0.25 cup · 59.3g
- cheese otherparmesan cheese0.25 cup · 28.3g
- cheese otherromano cheese0.25 cup · 28.3g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian sausage1 lb · 453.6g
- over cheese1/2 small onion
- over cheesered wine0.25 cup · 50g
- over cheesebasil1 tsp · 0.5g
- over cheeseparsley flakes1.5 tsp · 0.8g
- over cheesedried rosemary0.125 tsp · 0.5g
- over cheesearlic cloves
- over cheeseblack pepper0.5 tsp · 2.1g
- over cheesedried marjoram0.125 tsp · 0.5g